Harvesting and storing squash

Harvesting and storing squash

For all its beauty, fall can be frustrating for gardeners. Some years the weather is warm and mild and plants grow beautifully. Other years the frost comes early, and many garden tasks are left undone.

While I can't predict when the weather will change, I can tell you that spending a little time in the vegetable garden right now will let you enjoy the fruits of your harvest for many months to come.

While cleaning up the vegetable patch is always a priority, your first task should be to salvage the last of the produce before it gets too cold or too wet.

"Frost on the pumpkin" might have a poetic ring, but the pumpkins and squash should be harvested before the first cold snap. Since they are warm season crops, they stop growing when temperatures are consistently below 50 degrees. While the fruits tolerate light frost, the frost easily kills the vines. And heavy frost will shorten the storage life.

Harvest winter squash when the "ground spot" changes from white to a cream or gold color. Also check to make sure the squashes and pumpkins you plan to store have hard rinds. Push your thumbnail into the stem and then remove it. If the stem indentation fills with liquid, leave the squash on the vine unless you expect heavy frost. If the indentation is dry, the squash should store well.

The best time to harvest squash is on a sunny day after a few days of dry weather. Always cut them from the vine and leave 2 to 3 inches of stem. If you break off the stem, use that squash first because it will not keep well. Brush away dry soil but do not wash them until cooking time. Even though they have a hard skin, squashes bruise easily. This impairs their keeping quality. Handle them carefully to avoid bruising or breaking off the stem.

Leave the stems on, as those without stems tend to rot quickly. Avoid scratching or bruising them. Do not drop the fruits and do not stack or pile them on top of one another. Damaged produce spoils quickly and destroys other produce in the process.

Once the squash is harvested, cure by placing them in a warm, dry place (80-90 degrees) out of direct sunlight for two weeks. This will set -- or suberize -- the skins so they are more resistant to decay. This also allows minor scrapes and cuts to heal.

Store winter squashes and pumpkins at 50 degrees in a dry area. Avoid humid areas, such as a root cellar, as they quickly decay under moist conditions. Good air circulation in the storage area is helpful. Never store them in paper or plastic bags, as bags tend to hold in too much moisture.

Long-term storage requires that squash be correctly cured. After harvest, store them in a warm, well-ventilated place for two weeks. Temperatures need to be near 80 degrees Fahrenheit, so outside is usually not a good place. Use a sunny porch or bring them indoors where they can dry and cure properly.

If you do not have a warm place use a fan to dry and harden the skins. After curing, move them to a cool, dry place. Generally, root cellars are not suitable, because they are too cool and too moist. Storage areas with low humidities and temperatures of 50 to 55 degrees Fahrenheit are ideal.

One traditional favorite spot for storing winter squash used to be under the bed. Beds were high off the floor and bedrooms were unheated, so it worked well. Most modern gardeners will want to find a different spot. Look for cool, dry, dark areas that are easily accessible. Check frequently for any squash that start to soften, wither or rot. Squashes that start to soften can be frozen for use later in the season.

Under proper storage conditions, acorn squash last about two months; butternut squash last three months; and turban and buttercup squash keep even longer. Check your stored pumpkins and squash every couple of weeks and remove any that turn soft.

A common problem is not understanding when squashes are mature. Those picked too soon lack flavor and texture, are watery and will not store well. Harvest time for winter squash is upon us. Ordinarily, they are allowed to grow as long as possible, because the longer they grow the more mature they become. Their skins become harder and continue to lose water, making them store much better.

Vines start to die with fall weather, so the harvest can begin now or be delayed until just before frost. Ordinarily, squash should not be exposed to freezing temperatures, because frost softens the skin so they do not keep as well. Check to make sure that they are fully mature by sticking your thumbnail into the skin. If the skin breaks easily, the squash hasn't matured and will keep only a short time. Alternatively, look at the indentation made by your thumbnail. If it fills up with liquid, the squash is still full of moisture and is not suitable for long storage.

There are hundreds of different squashes available. This makes the choice somewhat difficult. Some of the ones that I have grown in my garden and their relative strengths and weaknesses are as follows:

- Banana squashes are large, tasty squashes with an intermediate storage life. The big problem with banana and other large squashes is you can be overwhelmed by the amount of squash. A banana squash can easily weigh over 50 pounds, and after they are cut they must be used quickly or preserved in some other way.

- Most children balk at eating squash three meals each day, so I prefer to grow smaller varieties. Properly matured Hubbard squash have very hard shells and will store for long periods. The green and the blue Hubbard are tasty, although the flesh is not as thick as on banana squashes.

- Butternuts are one of my favorites. They are smaller in size and are just about right for a family meal. They are easy to prepare and store extremely well. They have a very small seed cavity and mellow flesh that is not stringy.

- Acorn squash is another favorite that is small and easy to store. The squashes are dark green with fluted shells. - Buttercup squash are among the sweetest and tastiest of all. They are small in size but have a delicious flavor and texture.

- Sweet Mama is one of the best and tastiest varieties I grow.

- Spaghetti squash also keeps very well. The tender, stringy flesh has a texture very much like spaghetti after baking. We often serve it with spaghetti sauce for a wonderful garden treat.